First off, I have been lurking here ever since I got a large egg as a gift from my parents in March and have tried a lot of methods and recipes from here. You guys have been a great resource for me since I was never an accomplished griller before I began egging and I am by no means an expert but I have gotten so much better results in a short time thanks to this forum. Which is why I turn here for help now. I am hosting a Christmas party for my shift in a couple of weeks and some of the guys want me to cook a brisket. I have read every post I can find here about cooking brisket and since this will be the first I've cooked, I will just trim it, coat it with mustard and bad Byron's and cook it at 275 dome temp until it reaches about 190 IT and start checking for tenderness. What is the thought on removing the point for burnt ends, worth it or not? And if not with the point still on does that change the carving method? I haven't picked up the brisket yet so I don't know what size it will be so can anyone tell me what the largest I can expect to fit on a large?
Thanks for any input.